Walnut Encrusted Pork Roast Recipe

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Walnut Encrusted Pork Roast

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Ingredients

1
2 - 2 1/2 pound boneless pork top loin roast (single loin)
1/3
cup finely chopped walnuts
1
tablespoon snipped fresh rosemary
1/2
cup merlot or dry red wine
1
cup canned lingonberries (about 2/3 of a 14.5-oz. jar) or whole cranberry sauce (about 1/2 of a 16-oz. jar)
1
tablespoon lemon juice
1
sprig fresh rosemary (about 6 inches)

Directions

1. Preheat oven to 325 degree F. Place roast on a rack in a shallow baking pan. Combine walnuts and snipped rosemary; press over top and sides of roast. Sprinkle with salt and pepper. Roast for 1-1/4 to 1-1/2 hours or until internal temperature reaches 160 degree F and juices run clear.

2. Meanwhile, in a small saucepan combine remaining ingredients. Bring to boiling. Reduce heat. Boil gently, uncovered, about 15 minutes or until sauce is reduced to 1 cup. Allow sauce to cool 15 minutes. Remove rosemary sprig. (Sauce thickens slightly as it cools.) Spoon sauce over slices of pork roast. Pass remaining sauce. Makes 8 servings.

Nutrition Facts (Walnut Encrusted Pork Roast)